While I am not claiming these are perfect, they are pretty damn great! They are the ONLY semi-successful gluten free and vegan waffle I have ever made in the past 15 years.
After hearing a restaurant owner on Food Network telling the host that shortening is the secret to waffles that don't stick, I broke my promise of never trying waffles again and hauled the iron out of retirement for one last go at it.
If you are only gluten free or only vegan, and you have a waffle recipe that is pretty good but not fabulous, you can substitute half the butter/margarine and replace it with shortening in your own waffle recipe. You might love it!
These are crispy, have plenty of room for warm margarine and syrup to land, and even have a better flavor than any other waffle recipe I have made.
1-1/2 cup GF baking mix
Pinch of salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sugar
2 tablespoons shortening, softened
2 tablespoons margarine, softened
1/4 cup Coke
1 cup Very Vanilla Soymilk, room temperature
1 tablespoon softened shortening for waffle iron
In small bowl, combine baking mix, baking powder, baking soda, and salt. In your mixer with the whisk attachment, blend the margarine, shortening, and sugar. Scrape down sides of bowl with spatula. Combine the soymilk and Coke and add to the mixer. Blend until combined. It will be a little lumpy and that is OK.
Slowly add the baking mix combo by tablespoons full while mixer is on low speed, stopping to scrape down sides of bowl at least once. When all the baking mix is added and is moist, stir with spatula to make sure all the baking mix is moist by scraping the sides and the bottom of bowl. You will still see bumps of shortening and margarine in this batter.
Brush softened shortening onto the waffle iron, getting some in all the little nooks. Preheat iron to medium setting. When iron is hot, pour 1/3 to 1/2 cup batter into the center. Cook until no longer steaming, or until the iron beeps like mine does!